Comparative of fermentation in red and yellow watermelon juice by lactic acid bacteria

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1 Comprtive of fermenttion in red nd yellow wtermelon juice by lctic cid bcteri 1 Zhr sdt lvi Islmic Azd University Deprtment of Food Science nd Technology Vrmin, Irn zhr.lvi110@yhoo.com 2 Seyed HdiRzvi, 1 Rezvn pourhmd University of Tehrn College of Agriculture nd Nturl Resources Alborz, Irn Srzvi@ut.c.ir Abstrct Red nd yellow wtermelon were evluted s substrte for production of probiotic wtermelon juice by three strins of lctic cid bcteri (Lctobcillus cidophilus, Lctobcillus csei nd Lctobcillus plntrum). Microbil popultion, ph, titrble cidity nd totl soluble solids (Brix) were crried out during fermenttion. All bcteri were grown well in both fruit juices nd produced lctic cid. The mount of ph reduced nd titrble cidity incresed during fermenttion but L.plntrumcould not grew s well s other strins in yellow wtermelon juice. All bcteri were reched to mximum mount fter 12 hours of fermenttion. Brix ws decresed slightly. Both fruit juices ws proved to be suitble medi for production of fermented probiotic drink. Key words: Probiotic, Lctic cid bcteri, Fermented, Wtermelon. Introduction Study hs shown tht probiotic bcteri hve beneficilly ffected on host by improving its intestinl microbil blnce [11]. Probiotics re describe s live microorgnisms which hve helth benefits on gstrointestinl infection ntimicrobil ctivity improvement in tolernce lctose, reductioninserum cholesterol, ntimutgenic properties, nti-crcinogenic properties, nti-dirrhel properties, immune system stimultion, improvement in inflmmtory bowel disese nd suppression of Helicobcter pylori infection by dding of selected strins to food products [1,, 10, 13]. Lctic cid bcteri hve been used for vriety of diry products such s fermented milks nd yogurt but two mjor importnt defects relted to ferment diry products re lctose intolernce nd cholesterol content [17, 7]. In lst two decdes, consumers demnd for non-diry products hs incresed [16]. Fruit nd vegetble juices hve nutritionl nd biologicl potentil for growing lctic cid bcteri. Probiotic juices re obtined by control fermenttion with choose species of lctobcillus []. In this study red wtermelon nd yellow wtermelon hve been used s substrte for producing fermented fruit juices with three strins of lctic cid bcteri (Lctobcillus cidophilus, Lctobcillus csei nd Lctobcillus plntrum). Both fruits re good sources of vitmins nd minerl element nd re very low in sturted ft, cholesterol nd sodium. Wtermelon is relly vegetble (Citrulluslntus) nd ntive to tropicl Afric. Red nd yellow wtermelons hve crotenoids pigments, Lycopen nd Lutein re their pigments respectively. Crotenoids re tetrterpenoid pigments, where they contribute to the red, ornge nd yellow color of mny flowers nd fruits. They hve hve ntioxidnt properties nd fundmentl contribution to humn helth [1]. The ime of this study ws to 1

2 comprtive the suitbility of red nd yellow wtermelon s rw mteril for production of fermented probiotic wtermelon juice by L. cidophilus, L. csei nd L. plntrum. Mterils nd methods Rw mteril Both wtermelons (Citrulluslntus) were purchsed from locl store in Tehrn. At first, the peels of fruits were wshed nd the juice of wtermelon ws prepred by slicing, followed by seprtion of the juices in juice mker, then it ws removed by filtrtion with cotton cloth. Before using, the juices were psteurized t 8ᵒC for 10 minutes. Strins nd culture L. cidophilus DSMZ 2007, L. plntrum DSMZ 2017 nd L. csei DSMZ 20011(Probiotic lctic cid bcteri) were provided by the Deutsche Smmlung von Mikroorgnismen nd Zellkulturen GmbH, Germny). All bcteril cultures were stored frozen t -20 ᵒC in MRS medium (Merck, Germny) contining 20% glycerol. The strins were rectivted on MRS when needed. Fermenttion of probiotic wtermelon juice The inoculums ws prepred by growing the culture t 30ᵒC for 2 h in MRS broth. Fermenttion experiments were conducted in 20 ml flsk, ech contining 100 ml of sterile red nd yellow wtermelon juices tht were psteurized for 10 min t 8ᵒC All smple were inoculted with 12-h culture ( 10 CFU/mL) nd incubted t 37ᵒC for 8 h. Smples were tken t 0, 3, 6,, 12, 1,18, 2, 36 nd 8 hour for determining vible cell count by the stndrd plte method with MRS gr medium fter 8 h of incubtion t 37ᵒC nd smple were tken t 0, 12 h for chemicl nlyses. There were 6 types of juices: 1: Red wtermelon juice ws fermented by L. cidophilus (A). 2: Red wtermelon juice ws fermented by L. plntrum( P). 3: Red wtermelon juice ws fermented by L. csei(c) : Yellow wtermelon juice ws fermented by L. cidophilus(a). : Yellow wtermelon juice ws fermented by L. plntrum( P). 6: Yellow wtermelon juice ws fermented by L. csei(c) Chemicl nd microbil nlysis The ph of probiotic wtermelon juice ws mesured with ph meter(wtw, Germn).Totl cidity, expressed s present citric cid, ws determined by titrting with titrzol 0.1N NOH to ph 8.2.The brix ws mesured with the lbortory refrctometer (RX7000 -ATAGO). Microbil popultion ws mesured by stndrd plte count method. Sttisticl nlysis The experiments were crried out in triplicte. The results re expressed s men ± SD( stndrd devition). The two wy nlysis of vrince (ANOVA) ws used to nlyze the experimentl dt SAS (V..1) softwre (SAS, 18).Men nlysis using Duncn s multiple rnge test ws crried out if needed. Result nd discussion The increse in vible cell count corresponds to the decrese in ph nd enhnced in cidity during fermenttion. According to Fig. 1, ll bcteri come to logrithmic phse t initils hours of fermenttion. Microorgnism pssed lg phse in pre cultures. At first the growth of bcteri were slow but rte of growth fter 3 hours of fermenttion were fst. At 12 h of fermenttion vible cell count reched to mximum mount. The microbil vibility decresed fter pssing 1 h of fermenttion in red nd yellow wtermelon juices. L. plntrum didn t growth s well s other strin in both culture exctly in yellow wtermelon. After 8 h of fermenttion vible cell counts of L. cidophilus, L. csei nd L.plntrumwere decresed to 8.16±0.27, 8.2±0.2, 6.8±0.2 Log CFU/mL in red nd 8.2±0.028, 8.32±0.21, 6.1±0.16 Log CFU/mL in yellow wtermelon respectively. Result indicted tht lctic cid 2

3 bcteri growth well in wtermelon juices without dding ny nutrient mteril (Fig. 1) Zhou et l (200) reportedthe cell vibility of L. csei incresed until 1 h of fermenttion nd it reched 8.6±0.0 Log CFU/mL fter 2 h in mre milk. Some others reported tht the decrese in the ph of the culture nd production of lctic cid, dicetyl, nd cetldehyde from growth nd fermenttion re the min fctors for vibility loss of probiotics dded to milk []. All strin could decrese the ph of both fermented wtermelon juices. It is indicted they ble to produced cid expect of L. plntrumtht couldn t decrese ph in yellow wtermelon s well s others Fig 2. The reson of redusing ph is duo to the bcteri metbolism in substrte. Guo et l (200) reported tht during fermenttion L.cseireduced ph of milk to. fter 2 h nd fter 28 dys the ph reched.60. Some uthors showed tht ph nd cidity decresed nd incresed in fermented juices, respectively [16, 17]. Probiotic bcteri could tolerte cid medium nd survive during fermenttion process [8]. High cid of medium cuse the bcteri come in to lg phse so decrese the growth rte [1]. The brix of both of them were decresed slightly during fermenttion Filg 3. In yelelow wtermelon brix decresed more thn red wtermelon. Conclusion This study showed tht red nd yellow wtermelon re suitble substrte for producing helthy juices by lctic cid bcteri. All strin could growth well in juices. The vible cell of L. plntrum ws less thn other strins fter 8 h. Experimentl condition showed tht sugr ws consumed n cid produced during fermenttion. The mount of ph nd cidity proved its. Acknowledgement The uthors would like to extend their pprecition for the finncil support provided by the University of Tehrn nd ZmZm Irn Co. (Tehrn, Irn) for its technicl nd finncil ssistnce. References [1] Agerholm-Lrsen, L., Rben, A., Hulrik, N., Hnsen, A. S., Mnders, M., nd Astrup, A Effect of 8 week intke of probiotic milk products on risk fctors for crdiovsculr diseses. Europen Journl of Clinicl Nutrition, :, [2] Alvi, Z., Rzvi, S. H., nd Pourhmd, R Investigiton of possibility of fermented wtermelon juice by lctic cid bcteri. Interntionl Journl of food science nd Technology, Unpublished. [3] AOAC. (10). Officil methods of nlysis of the ssocition of officil nlyticl chemists. Virgini, USA. [] Espinoz, Y. R. nd Y. G. Nvrro Non-diry probiotic products. Journl of Food Microbiology. 27: [] Gotchev, V., Hristozov, E., Hrostozov, T., Guo, M., Roshkov, Z., nd Angelov, A Assessment of potentil probiotic properties of lctic cid bcteri nd yest strins. Food Biotechnology, 16:3, [6] Guo, Z., Wng, J., Yn, L., Chen, W., Liu, X., nd Zhng, H In vitro comprison of probiotic properties of Lctobcillus csei Zhng, potentil new probiotic, with selected probiotic strins. Lebensmittel-Wissenschft und Technologie, 2:10, [7] Heenn, C. N., Adms, M. C., Hosken, R. W., nd Fleet, G. H Survivl nd sensory cceptbility of probiotic microorgnisms in nonfermented frozen vegetrin dessert. Lebensmittel-Wissenschft und-technology, 37,

4 [8] Holzpfel, W.H., Schillinger, U Introduction to pre- nd probiotics. Food Res Int. 3: [] Morru, D., Bleonc, I., Segl, R Probiotic vegetble juices, The Annls of the University Dunre de Jos of Glti, Fscicle IV Food Technol [10] Nomoto, K Review prevention of infections by probiotics. Journl of Bioscience nd Bioengineering, 100:6, [17] Yoon, K. Y., Woodms, E. E., nd Hng, Y. D Production of probiotic cbbge juice by lctic cid bcteri. Bioresource Technology, 7:12, [18] Zhou, Q., Wng, J. C., Guo, Z., Yn, L., Zhng, nd Q., Chen, W Fermenttion chrcteristics nd trnsit tolernce of Lctobcillus csei Zhng in reconstituted mre milk during storge. Interntionl Journl of Diry Technology, 62:2, 2 2. [11] Pereir, A. L. F., Mciel, T. C. nd Rodrigues, S Probitic beverge from cshew pple juice fermented with Lctobcillus csei. Journl of Food Reserch Interntionl, : [12] River-Espinoz, Y. nd Gllrdo-Nvrro, Y Non-diry probiotic product. Food Microbiology, 27, [13] Shh, N. P Functionl cultures nd helth benefits. Interntionl Diry Journl, 17:11, [1] Tdmor, Y., King, S., Levi, C., Dvis, A., Meir, A., Wssermn., B., Hirschberg, J. nd Lewinsohn, E. 200 Comprtive fruit colortion in wtermelon nd tomto. Journl of Food Reserch Interntionl, 38: [1] Ynez, R.; Mrques, S.; Girio, F.M.; Roseiro, J.C. (2008). The effect of cid stress on lctte production nd growthkinetics in Lctobcillus rhmnosus cultures.process Biochem. 3, [16] Yoon, K. Y., Woodms, E. E., nd Hng, Y. D Fermenttion of beet juice by beneficil lctic cid bcteri. Lebensmittel- Wissenschft und Technologie, 38(1), 73 7.

5 ph Acidity (mg/100cc) ph Acidity (mg/100cc) Microbil popultion (Log C.F.U/ml) Brix(g/100cc) Microbil popultion (Log C.F.U/ml) Brix(g/100cc) L. cidophilus L.plntrum L. csei E b c d L.cidophilus L. csei L. plntrum ctrl Tretments b L. cidophilus L. csei L.plntrum F b b b L.cidophilus L.csei L.plntrum Ctrl Tretments Fig1.Growth kinetic of L.cidophilus, L csei nd L. plntrum Fig. 3.Brix of yellow wtermelon(e), nd red wtermelon(f) during during fermenttion in red () nd yellow wtermelon juice(b) t 37ᵒC. fermenttion by three lctic cid bcteril. c.. 3. ph-a ph-p ph-c sidity-a sidity-p sidity-c d ph-a ph-p ph-c sidity-a sidity-p sidity-c Fig2. Chnges in ph nd cidity of red (c) nd yellow wtermelon juice(d) t 12 hour of fermenttion by L. cidophilus, L. csei nd L. plntrum.